Preheat oven to 425 degree F. Wash chicken with cold water and pat dry with paper towels. Lightly season with seasoned salt. Bake in the oven skin side up until brown and crispy on top, approximately 45 minutes. While chicken bakes, pour chicken soup and sour cream into a saucepan slowly adding milk, sherry and mushrooms (in that order) until smooth. Put aside. When chicken is brown pour soup mixture over chicken and return chicken to the oven for 20 minutes. Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine.